Ingredients

The following ingredients have 8 Servings
  • 1 cup quinoa
  • 1 1/2 cup unsweetened hempmilk, soymilk or almondmilk
  • 1 cup pitted dates (about 5 ounces)
  • 1/2 cup hulled hemp seeds
  • 1/2 cup unsweetened applesauce
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup almond meal, divided

Instruction

  • Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot.
  • Add 2 cups water and bring to a boil.
  • Cover, reduce heat to medium-low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
  • Preheat the oven to 350°F. Line the bottom of an 8-inch square baking pan with parchment paper; set aside.
  • In a blender, purée hemp milk, dates, seeds, applesauce, cocoa and salt.
  • Transfer to a large bowl; stir in quinoa and 1/2 cup almond meal.
  • Transfer to prepared pan, scatter remaining 1/4 cup almond meal over the top and bake until firmly set, about 1 hour.
  • Set aside to let cool for 1 hour, and then carefully run a paring knife around the pan to loosen the edges.
  • Turn out onto a flat surface, remove parchment paper, cut into squares and serve.
  • To freeze, wrap individual squares tightly and store in the freezer. Thaw in the refrigerator or microwave.